Portobello mushrooms are flat, dark open-capped mushrooms with a thick and meaty texture that make them the perfect substitute for meat. Serve this sauce over pasta, polenta or mashed potatoes.

Ingredients

3 tablespoons olive oil

2 (8-ounce) portobello mushroom, stem removed and sliced (2-1/2 cups)

1 cup finely chopped onion

4 cloves garlic, minced

5 tablespoons dry red wine

4 teaspoons snipped fresh oregano

6 plum tomatoes, chopped

Directions

Place the olive oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the mushrooms, onion, and garlic, and sauté the mixture for 5 minutes. Stir in the wine and bring the mixture to a boil.

Cover the pan and simmer the mushroom sauce for 5 minutes before adding the tomatoes and oregano. Bring the mixture back to a simmer, cook for 2 minutes and then serve immediately.